Teaching German

Beef and Pork

Boiled sausage in red wine sauce

The French city of Lyon is known for its many ‘Bouchons’. They’re small family-run restaurants that serve regional cuisine. Yann Lalle, the owner of ‘Le Poêlon d`Or‘, prepares a traditional sausage dish for us.

Poach the boiled sausage in salted bouillon with the fresh herbs for about 20 minutes. Peel the potatoes and cook in the bouillon with the boiled sausage.

Preparing the Sauce:

Sauté the chopped onion, carrots, garlic and pork belly in butter. When lightly browned, add the flour. Stir in the red wine and port and reduce by half. Then add two tablespoons of beef bouillon and strain.

To Serve:

Slice the potatoes and arrange in a fan shape, and lay the sausage slices on top. Pour the red wine sauce over the sausage.